Karlings Inn - Volledige menukaart

very mild fresh lake perch dipped in toasted almonds, sauteed and served with lemon butter sauce

served with a spicy apricot glaze

wrapped on puff pastry, baked and served with homemade fruit sorbet

3- jumbo shrimp homemade cocktail sauce

extra large snails imported from france baked with fresh mozzarella, tomato concassee, garlic butter and basil

saute texture and crunch served with frozen beetroot mousse and baby mix green

chicken breast breaded, sauteed and topped with mountain butter cheese, grill portabella and white wine poached apple, lemon grass flavors, turnips creamy sauce

sauteed with sundry tomato, olives, roasted red peppers, pine nuts 2 jumbo shrimp baked with gouda cheese topped scotch light spicy creamy sauce

medallions of pork,truffle and hazelnuts breaded, sauteed, topped with roquefort cheese and served with a lemon and white chocolate sauce bearnaise style, radishes with lime peel

prime cut veal or pork sauteed in the classic manner and topped with our signature a wonderful sauce of wild mushrooms, shallots brown sauce, and spetzle, all kind of schnitzel are available)

de boned half duckling served with apple dressing and black bing cherry sauce

10-oz gulf, lobster tails served with a spicy honey mustard dipping sauce

8- oz of most tender steak with classic sauce bearnaise or peppercorn sauce

veal tenderloin sauteed with champagne lobster beaurre blanc and lump crab meat

5 oz served with a spicy honey mustard sauce

seared crisp and served on vegetable ragout

two 4oz jumbo lump crab cakes sauteed crisp and served with a spicy apricot glaze

created in the late 19 th century for e russian count bef stronganoff 6- oz fillet mignon tips in a sour cream mushroom sauce served on puff pastry basket

eggplant stuffed with four kinds of cheeses, artichoke heart and spinach. served on bed of tomato basil sauce,baked mozzarella cheese

lightly breaded oysters wrapped in bacon, fried and served with sauce bernaise

with shrimp and andouille sausage stuffing

two 4-oz saute, served with lemon butter sauce